US20090029009A1 - Sports drink containing rice syrup and agave nectar - Google Patents
Sports drink containing rice syrup and agave nectar Download PDFInfo
- Publication number
- US20090029009A1 US20090029009A1 US11/782,398 US78239807A US2009029009A1 US 20090029009 A1 US20090029009 A1 US 20090029009A1 US 78239807 A US78239807 A US 78239807A US 2009029009 A1 US2009029009 A1 US 2009029009A1
- Authority
- US
- United States
- Prior art keywords
- rice syrup
- beverage
- agave nectar
- electrolytes
- natural
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 24
- 235000009566 rice Nutrition 0.000 title claims abstract description 24
- 239000006188 syrup Substances 0.000 title claims abstract description 23
- 235000020357 syrup Nutrition 0.000 title claims abstract description 23
- 240000004246 Agave americana Species 0.000 title abstract 2
- 240000007594 Oryza sativa Species 0.000 title abstract 2
- 235000011496 sports drink Nutrition 0.000 title 1
- 235000013361 beverage Nutrition 0.000 claims abstract description 22
- 239000003792 electrolyte Substances 0.000 claims abstract description 14
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 11
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 8
- 238000006703 hydration reaction Methods 0.000 claims abstract description 3
- 230000036571 hydration Effects 0.000 claims abstract 2
- 241000209094 Oryza Species 0.000 claims description 22
- 244000193174 agave Species 0.000 claims description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 229910019142 PO4 Inorganic materials 0.000 claims description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 3
- 239000010452 phosphate Substances 0.000 claims description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 2
- 229910052700 potassium Inorganic materials 0.000 claims 2
- 239000011591 potassium Substances 0.000 claims 2
- 229910052708 sodium Inorganic materials 0.000 claims 2
- 239000011734 sodium Substances 0.000 claims 2
- 235000014633 carbohydrates Nutrition 0.000 abstract description 10
- 235000008486 nectar Nutrition 0.000 description 19
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 18
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 18
- 239000000796 flavoring agent Substances 0.000 description 14
- 235000019634 flavors Nutrition 0.000 description 14
- 239000004615 ingredient Substances 0.000 description 13
- 235000002639 sodium chloride Nutrition 0.000 description 11
- 235000000346 sugar Nutrition 0.000 description 10
- 239000000203 mixture Substances 0.000 description 9
- 239000011780 sodium chloride Substances 0.000 description 9
- 235000019796 monopotassium phosphate Nutrition 0.000 description 8
- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 8
- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical compound [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 description 8
- LWIHDJKSTIGBAC-UHFFFAOYSA-K potassium phosphate Substances [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 7
- 239000008103 glucose Substances 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- 229930091371 Fructose Natural products 0.000 description 5
- 239000005715 Fructose Substances 0.000 description 5
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 4
- 235000005979 Citrus limon Nutrition 0.000 description 4
- 244000131522 Citrus pyriformis Species 0.000 description 4
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 4
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 4
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 235000019534 high fructose corn syrup Nutrition 0.000 description 4
- 235000021579 juice concentrates Nutrition 0.000 description 4
- 235000011090 malic acid Nutrition 0.000 description 4
- 239000001630 malic acid Substances 0.000 description 4
- 150000008163 sugars Chemical class 0.000 description 4
- 208000005156 Dehydration Diseases 0.000 description 3
- 235000021559 Fruit Juice Concentrate Nutrition 0.000 description 3
- 230000018044 dehydration Effects 0.000 description 3
- 238000006297 dehydration reaction Methods 0.000 description 3
- 235000021554 flavoured beverage Nutrition 0.000 description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- 229920002527 Glycogen Polymers 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 235000008504 concentrate Nutrition 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 229940096919 glycogen Drugs 0.000 description 2
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- 150000003839 salts Chemical class 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
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- 244000151637 Sambucus canadensis Species 0.000 description 1
- 235000018735 Sambucus canadensis Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
- 235000019636 bitter flavor Nutrition 0.000 description 1
- 235000007123 blue elder Nutrition 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000007124 elderberry Nutrition 0.000 description 1
- 235000008995 european elder Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- BJHIKXHVCXFQLS-UYFOZJQFSA-N fructose group Chemical group OCC(=O)[C@@H](O)[C@H](O)[C@H](O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 description 1
- 230000002641 glycemic effect Effects 0.000 description 1
- 230000007407 health benefit Effects 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000001071 malnutrition Effects 0.000 description 1
- 235000000824 malnutrition Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000036649 mental concentration Effects 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 208000015380 nutritional deficiency disease Diseases 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000015205 orange juice Nutrition 0.000 description 1
- 238000001139 pH measurement Methods 0.000 description 1
- 230000037081 physical activity Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000013995 raspberry juice Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 235000020985 whole grains Nutrition 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to the composition of an all-natural beverage containing rice syrup, agave nectar, and electrolytes, for use primarily, but not exclusively, by individuals engaged in sports or other endurance activities.
- High fructose corn syrup has been cited as a possible contributor to obesity. Rather than replacing the body's carbohydrate needs and maintaining steady blood glucose levels, high fructose corn syrup may be processed by the body like fat, causing increased hunger and thirst after consumption. This in turn, may defeat the purpose of the exercise or endurance activity.
- the present invention overcomes the deficiencies of the above noted prior art beverages by combining three all natural sweeteners—rice syrup, agave nectar, and fruit juice—allowing athletes to recover and hydrate faster and feel energized for a longer period of time.
- the restorative health benefits of rice have been well documented and used throughout the world for the treatment of dehydration, disease and malnutrition.
- the present invention is an all-natural beverage containing filtered water, rice syrup, agave nectar, fruit juice, and electrolytes.
- the beverage is particularly useful for rapidly re-hydrating and replenishing lost fluid, carbohydrates and electrolytes after exercise, physical exertion, or exposure to heat.
- an athlete engaged in strenuous activity requires a ready source of energy for endurance, and replacement of body fluids and essential salts lost through perspiration.
- blood glucose levels may decrease after continued exercise or other endurance activities, leading to increased fatigue.
- the present invention provides a balanced source of sugars and essential salts using all natural ingredients, without the use of high fructose corn syrup or crystalline fructose. Furthermore, the precise mix of various types of sugars that are present in rice syrup, agave nectar and fruit juice helps users maintain a more steady blood sugar level after consumption.
- Rice syrup is a sweetener made from whole grain rice that has been cultured and fermented with enzymes to break down the natural starches into complex carbohydrates and more simple carbohydrates, maltose, and glucose. This mixture of simple and complex carbohydrates enables the sugars to be absorbed more slowly by the digestive system, resulting in a more steady level of blood glucose levels than obtained by other sweeteners. The glucose is absorbed immediately, while the maltose and complex carbohydrates absorb over several hours. Rice syrup contains only half the sweetness of common refined sugar.
- the rice syrup is lightly-filtered, non-clarified white rice syrup 26 DE, although rice syrup with different DE levels may be substituted.
- the sugar profile of the preferred rice syrup is: glucose—6 g/100 g; maltose—13 g/100 g; other carbohydrates—57 g/100 g.
- Agave nectar is cultivated from the agave plant, a succulent grown in Mexico.
- the nectar contains approximately 75% fructose, and does not require any chemicals for processing.
- agave nectar is fructose in its natural form and also contains other natural flavors.
- Agave nectar is at least 25% sweeter than common refined sugar.
- Agave nectar has a relatively low glycemic index due to its higher proportion of fructose and lower levels of glucose.
- light grade agave nectar is used, although blue, amber or dark grades may be substituted.
- the sugar profile of the preferred light amber grade agave nectar is: fructose—70.5 to 74.5%; dextrose—20.5 to 26.5%; other carbohydrates—0 to 5.0%.
- the beverage of the present invention also contains a fruit juice concentrate, which supplies additional sugars as well as organoleptically pleasing flavors.
- a fruit juice concentrate which supplies additional sugars as well as organoleptically pleasing flavors.
- lemon, orange or raspberry fruit juice concentrate is used depending on the flavor desired.
- other natural fruit juices may be substituted depending on the desired flavor.
- natural flavoring may be used to enhance the flavor of the beverage.
- sodium chloride and monopotassium phosphate are included as electrolytes.
- the amount of sodium chloride ranges from 0.05% to 1.0% w/v, while the amount of monopotassium phosphate ranges from 0.01% to 2.5% w/v.
- other physiologically important electrolytes may also be used.
- Yet another embodiment of the present invention utilizes all certified-organic ingredients to create an organic version of the invention.
- the primary method for preparing the beverage is by mixing rice syrup with filtered water in a kettle. Agave nectar, fruit juice concentrate, sodium chloride, monopotassium phosphate, citric acid and malic acid are then added. Since the acidity and sugar content of the raw materials may fluctuate, Brix and pH measurements of the solution are taken. Additional acid, rice syrup or agave nectar may be added to adjust the acidity and sugar concentrations to optimal levels. Finally, natural colors and flavors are added and the entire solution is pasteurized.
- the pH level of the beverages range from 2.5 to 2.9.
- pH levels may vary depending on the particular flavor profile desired.
- the present invention envisions a pH range of 2.4 to 4.5.
- the pH of the beverage may be adjusted by the addition of an edible acid, such as citric acid or malic acid, or by the addition of other compounds known in the art.
- Brix is a measurement of the concentration of dissolved solids in a solution and is related to the amount of sugar in the solution.
- the Brix level of the beverage is 7.0.
- Brix levels may vary depending on the particular flavor desired.
- the present invention envisions a Brix range of 5.0 to 15.0.
- beverage compositions presented below are only illustrative as the preferred embodiment for each flavor and are not intended to limit the invention in any way.
- concentrations of the ingredients may vary according to intended use. However, maximum concentrations within organoleptically acceptable limits yielded the following results:
- Example 1 a berry flavor beverage is developed with the following composition of ingredients:
- Example 2 a lemon flavored beverage is obtained using the following composition of ingredients:
- Example 3 an orange flavored beverage is obtained using the following composition of ingredients:
- Example 4 a citrus-passion fruit flavored beverage is obtained using the following composition of ingredients:
Abstract
An all natural beverage comprised of rice syrup, agave nectar, fruit juice and electrolytes. The beverage is useful for rapid hydration and replenishment of lost carbohydrates and electrolytes after exercise, physical exertion, or exposure to heat.
Description
- The present invention relates to the composition of an all-natural beverage containing rice syrup, agave nectar, and electrolytes, for use primarily, but not exclusively, by individuals engaged in sports or other endurance activities.
- It is well known that increased physical activity places greater metabolic demands on the human body. During exercise, sporting events or other endurance activities, perspiration is lost from the body, resulting in dehydration and the loss of essential electrolytes. In addition, the body's major carbohydrate stores—such as muscle glycogen, liver glycogen and plasma glucose—may become depleted. Fatigue, muscle cramping, and impaired mental concentration often results. Even moderate activity can lead to decreased glucose levels and dehydration, especially in hot and/or humid climates.
- Numerous beverages have been developed to address the body's need for water, electrolytes, and carbohydrates; however, most of these beverages include high fructose corn syrup as the main component for replenishing the body's carbohydrate needs. High fructose corn syrup has been cited as a possible contributor to obesity. Rather than replacing the body's carbohydrate needs and maintaining steady blood glucose levels, high fructose corn syrup may be processed by the body like fat, causing increased hunger and thirst after consumption. This in turn, may defeat the purpose of the exercise or endurance activity.
- The present invention overcomes the deficiencies of the above noted prior art beverages by combining three all natural sweeteners—rice syrup, agave nectar, and fruit juice—allowing athletes to recover and hydrate faster and feel energized for a longer period of time. The restorative health benefits of rice have been well documented and used throughout the world for the treatment of dehydration, disease and malnutrition. A rice syrup base combined with agave nectar, fruit juice, and an optimized electrolyte mix, creates an ideal vehicle for re-hydration and recovery.
- The detailed description herein illustrates these and other embodiments and serves to explain the principles of the invention. Other features and advantages of the present invention will also become apparent to those skilled in the art from the following description of the invention.
- The present invention is an all-natural beverage containing filtered water, rice syrup, agave nectar, fruit juice, and electrolytes. The beverage is particularly useful for rapidly re-hydrating and replenishing lost fluid, carbohydrates and electrolytes after exercise, physical exertion, or exposure to heat. For example, an athlete engaged in strenuous activity requires a ready source of energy for endurance, and replacement of body fluids and essential salts lost through perspiration. Also, blood glucose levels may decrease after continued exercise or other endurance activities, leading to increased fatigue.
- The present invention provides a balanced source of sugars and essential salts using all natural ingredients, without the use of high fructose corn syrup or crystalline fructose. Furthermore, the precise mix of various types of sugars that are present in rice syrup, agave nectar and fruit juice helps users maintain a more steady blood sugar level after consumption.
- Rice syrup is a sweetener made from whole grain rice that has been cultured and fermented with enzymes to break down the natural starches into complex carbohydrates and more simple carbohydrates, maltose, and glucose. This mixture of simple and complex carbohydrates enables the sugars to be absorbed more slowly by the digestive system, resulting in a more steady level of blood glucose levels than obtained by other sweeteners. The glucose is absorbed immediately, while the maltose and complex carbohydrates absorb over several hours. Rice syrup contains only half the sweetness of common refined sugar.
- Preferably, the rice syrup is lightly-filtered, non-clarified white rice syrup 26 DE, although rice syrup with different DE levels may be substituted. The sugar profile of the preferred rice syrup is: glucose—6 g/100 g; maltose—13 g/100 g; other carbohydrates—57 g/100 g.
- Agave nectar is cultivated from the agave plant, a succulent grown in Mexico. The nectar contains approximately 75% fructose, and does not require any chemicals for processing. Unlike the crystalline form of fructose which is refined primarily from corn, agave nectar is fructose in its natural form and also contains other natural flavors. Agave nectar is at least 25% sweeter than common refined sugar. Agave nectar has a relatively low glycemic index due to its higher proportion of fructose and lower levels of glucose.
- Preferably, light grade agave nectar is used, although blue, amber or dark grades may be substituted. The sugar profile of the preferred light amber grade agave nectar is: fructose—70.5 to 74.5%; dextrose—20.5 to 26.5%; other carbohydrates—0 to 5.0%.
- The beverage of the present invention also contains a fruit juice concentrate, which supplies additional sugars as well as organoleptically pleasing flavors. In the preferred embodiments, lemon, orange or raspberry fruit juice concentrate is used depending on the flavor desired. However, other natural fruit juices may be substituted depending on the desired flavor. Additionally, natural flavoring may be used to enhance the flavor of the beverage.
- In the preferred embodiment, sodium chloride and monopotassium phosphate are included as electrolytes. Preferably, the amount of sodium chloride ranges from 0.05% to 1.0% w/v, while the amount of monopotassium phosphate ranges from 0.01% to 2.5% w/v. In addition to sodium chloride and monopotassium phosphate, other physiologically important electrolytes may also be used.
- Yet another embodiment of the present invention utilizes all certified-organic ingredients to create an organic version of the invention.
- The primary method for preparing the beverage is by mixing rice syrup with filtered water in a kettle. Agave nectar, fruit juice concentrate, sodium chloride, monopotassium phosphate, citric acid and malic acid are then added. Since the acidity and sugar content of the raw materials may fluctuate, Brix and pH measurements of the solution are taken. Additional acid, rice syrup or agave nectar may be added to adjust the acidity and sugar concentrations to optimal levels. Finally, natural colors and flavors are added and the entire solution is pasteurized.
- In the preferred embodiments, the pH level of the beverages range from 2.5 to 2.9. However, pH levels may vary depending on the particular flavor profile desired. Thus, the present invention envisions a pH range of 2.4 to 4.5. The pH of the beverage may be adjusted by the addition of an edible acid, such as citric acid or malic acid, or by the addition of other compounds known in the art.
- Brix is a measurement of the concentration of dissolved solids in a solution and is related to the amount of sugar in the solution. In the preferred embodiment, the Brix level of the beverage is 7.0. However, Brix levels may vary depending on the particular flavor desired. Thus, the present invention envisions a Brix range of 5.0 to 15.0.
- The beverage compositions presented below are only illustrative as the preferred embodiment for each flavor and are not intended to limit the invention in any way. The actual concentrations of the ingredients may vary according to intended use. However, maximum concentrations within organoleptically acceptable limits yielded the following results:
-
Organoleptic Evaluation of the Maximum Concentrations for Certain Ingredients Maximum Ingredient Concentration (w/v) Appearance or Consistency Flavor White rice syrup 35% Heavy mouthfeel, syrup- sweet flavor, (26 DE) nectarlike consistency bran notes Agave nectar 50% Heavy mouthfeel, syrup- sweet flavor nectarlike consistency Sodium Chloride 1.0% slightly cloudy solution salty flavor Monopotassium 2.5% Clear salty, sour, slight phosphate bitter flavor - The following examples further describe and demonstrate features of the present invention. The examples are given solely for the illustration purposes and are not to be construed as a limitation of the present invention.
- In one embodiment, Example 1, a berry flavor beverage is developed with the following composition of ingredients:
-
-
Amount Ingredients (weight/volume) Rice syrup 1.30% Agave nectar 6.40% Raspberry juice concentrate 1.20% Sodium chloride 0.12% Monopotassium phosphate 0.025% Malic acid 0.10% Citric acid 0.05% Natural flavoring 0.18% Water remainder - In another embodiment, Example 2, a lemon flavored beverage is obtained using the following composition of ingredients:
-
-
Amount Ingredients (weight/volume) Rice syrup 1.60% Agave nectar 7.05% Lemon juice concentrate 0.50% Sodium chloride 0.11% Monopotassium phosphate 0.05% Citric acid 0.20% Natural flavoring 0.20% Water remainder - In another embodiment, Example 3, an orange flavored beverage is obtained using the following composition of ingredients:
-
-
Amount Ingredients (weight/volume) Rice syrup 1.50% Agave nectar 6.30% Orange juice concentrate 1.20% Sodium chloride 0.10% Monopotassium phosphate 0.07% Citric acid 0.13% Beta Carotene 0.025% Natural flavoring 0.50% Water remainder - Finally, in another embodiment, Example 4, a citrus-passion fruit flavored beverage is obtained using the following composition of ingredients:
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Ingredients Amount (w/v) Rice syrup 1.50% Agave nectar 6.70% Lemon juice concentrate 0.22% Purple elderberry juice concentrate 0.03% Passion fruit juice concentrate 0.02% Sodium chloride 0.10% Monopotassium phosphate 0.06% Malic acid 0.10% Citric acid 0.15% Natural flavoring 0.20% Water remainder - While the present invention has been described with respect to particular disclosed embodiments, it should be understood that numerous other embodiments are within the scope of the present invention. It will be apparent to one of ordinary skill in the art that many of changes of modifications can be made without departing from the spirit or scope of the invention as defined in the following claims.
Claims (7)
1. An all-natural beverage comprising water, rice syrup, agave nectar, fruit juice and physiologically essential electrolytes.
2. The beverage of claim 1 , wherein said electrolytes comprise sodium, potassium and phosphate.
3. The beverage of claim 1 , wherein the concentration of rice syrup is 0.5% to 10.0% weight/volume.
4. The beverage of claim 1 , wherein the concentration of agave nectar is 3.0% to 14.0% weight/volume.
5. The beverage of claim 1 , wherein the concentration of fruit juice is 0.2% to 11.0% weight/volume.
6. A method for hydration and replenishment of lost carbohydrate stores in a human body, by consuming an all-natural beverage comprising water, rice syrup, agave nectar, fruit juice and physiologically essential electrolytes.
7. A method of claim 6 , wherein said electrolytes comprise sodium, potassium and phosphate.
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US11/782,398 US20090029009A1 (en) | 2007-07-24 | 2007-07-24 | Sports drink containing rice syrup and agave nectar |
US11/970,368 US20090029010A1 (en) | 2007-07-24 | 2008-01-07 | Organic sports drink containing rice syrup and agave nectar |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US11/782,398 US20090029009A1 (en) | 2007-07-24 | 2007-07-24 | Sports drink containing rice syrup and agave nectar |
Related Child Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US11/970,368 Continuation-In-Part US20090029010A1 (en) | 2007-07-24 | 2008-01-07 | Organic sports drink containing rice syrup and agave nectar |
Publications (1)
Publication Number | Publication Date |
---|---|
US20090029009A1 true US20090029009A1 (en) | 2009-01-29 |
Family
ID=40295611
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US11/782,398 Abandoned US20090029009A1 (en) | 2007-07-24 | 2007-07-24 | Sports drink containing rice syrup and agave nectar |
Country Status (1)
Country | Link |
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US (1) | US20090029009A1 (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20140178557A1 (en) * | 2012-12-26 | 2014-06-26 | Japan Corn Starch Co., Ltd. | Liquid sweetener composition |
CN104641001A (en) * | 2012-07-13 | 2015-05-20 | Iaf科技控股有限公司 | Solid agave syrup compositions |
EP2772141B1 (en) | 2012-12-26 | 2018-05-23 | Japan Corn Starch Co., Ltd. | Liquid sweetener composition |
Citations (5)
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US4322407A (en) * | 1978-12-11 | 1982-03-30 | Vitapharm Pharmaceutical Pty. Ltd. | Electrolyte drink |
US5096894A (en) * | 1990-04-03 | 1992-03-17 | Bristol-Myers Squibb Company | Rice dextrin oral rehydration solution |
USRE36032E (en) * | 1990-04-03 | 1999-01-05 | Bristol-Myers Squibb Company | Rice dextrin oral rehydration solution |
US5869459A (en) * | 1994-10-14 | 1999-02-09 | Pts Labs Llc | Frozen rehydration formulation and delivery system therefor |
US20020187219A1 (en) * | 2001-03-29 | 2002-12-12 | The Procter & Gamble Co. | Low glycemic response compositions |
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2007
- 2007-07-24 US US11/782,398 patent/US20090029009A1/en not_active Abandoned
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4322407A (en) * | 1978-12-11 | 1982-03-30 | Vitapharm Pharmaceutical Pty. Ltd. | Electrolyte drink |
US5096894A (en) * | 1990-04-03 | 1992-03-17 | Bristol-Myers Squibb Company | Rice dextrin oral rehydration solution |
USRE36032E (en) * | 1990-04-03 | 1999-01-05 | Bristol-Myers Squibb Company | Rice dextrin oral rehydration solution |
US5869459A (en) * | 1994-10-14 | 1999-02-09 | Pts Labs Llc | Frozen rehydration formulation and delivery system therefor |
US20020187219A1 (en) * | 2001-03-29 | 2002-12-12 | The Procter & Gamble Co. | Low glycemic response compositions |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104641001A (en) * | 2012-07-13 | 2015-05-20 | Iaf科技控股有限公司 | Solid agave syrup compositions |
EP2872655A4 (en) * | 2012-07-13 | 2016-04-06 | Iaf Science Holdings Ltd | Solid agave syrup compositions |
US10144980B2 (en) | 2012-07-13 | 2018-12-04 | Iaf Science Holdings Ltd. | Solid agave syrup compositions |
US11098382B2 (en) | 2012-07-13 | 2021-08-24 | Iaf Science Holdings Ltd. | Solid agave syrup compositions |
US20140178557A1 (en) * | 2012-12-26 | 2014-06-26 | Japan Corn Starch Co., Ltd. | Liquid sweetener composition |
EP2772141B1 (en) | 2012-12-26 | 2018-05-23 | Japan Corn Starch Co., Ltd. | Liquid sweetener composition |
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